While vegetables are roasting, heat the remaining tablespoon of oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is soft (about 2-3 minutes). Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened. Remove from heat and stir in roasted vegetables.

Spoon half the vegetable mixture into 2.5 litre casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce. Sprinkle with grated cheese. Bake at 180 degrees Celsius for about 35-40 minutes, until golden brown.

Thank you for another delicious recipe!! Because I live with a country boy who insists on some kind of meat in every meal, I added the meat (just ripped it up) of a roast chicken (and added extra crushed tomatoes and pesto to compensate)

This is the BEST vegie lasagne ever! So delicious...my whole family loved it and asked for more. It's one you can empty the fridge of all your left over vegies for. Great recipe! I'll be making it a regular one in our household.

Looks great - I will make it tonight. I make a lot of your recipes for my 1 yr old, modifying ingredients as required for her age. Do you have any healthy recipes specifically for toddlers? Maybe this could become a new section on your website?? I know plenty of Mum's who need help with kids meals.

I made this up last night as I didn't have any meat in the house. The other half was a bit skeptical at first, but his plate was empty in no time. Will definately be making this again and again.Thanks for an easy and tasty recipe.

Girls, this is a wonderful recipe, thank you so much! It is the best vegie lasagne I have ever tasted. The only change I made was I used tomato paste and Italian herbs instead of the pesto as I didn't have any on hand. I have made it a few times now, and I always look forward to the leftovers for lunch. Truly delicious :)

Fanatastic. An absolute winner with all family members. I couldn't find a 660gm can of crushed tomatoes so used an 810g can and spent more time reducing the sauce. My son and husband went back for seconds.

I invited family over for dinner, chose to make this lasagne in the early afternoon & reheated it, served with salad, they said it was the best vegetarian dish they had ever had & whilst I found it more time consuming than the beef lasagne, I will be making it again for another family birthday luncheon - it was an absolute hit !!

Thanks for posting possibly the best veg lasagna on the web. I used 2 large sweet potatoes, 1 pumpkin, 1 eggplant, 2 zucchini; 2 large bunches of spinach. The result was 8 lasagna's after 3 hours effort. Not as tedious as it sounds while watching the olympics. Veg lasagna can sometimes be a bit bland. The pesto really added something to improve the overall taste.

I love this recipe! Found it some months ago, printed it off and have been using it regularly. The whole family love it - we are not veggies but this is a family favourite that also comes out when inviting friends over! The best Vegetable Lasagne we have ever had!

Hi, l am making the roast veg lasagne and beef lasagne for a party on sat. I want to make both lasagnes on fri. You have advised how to reheat the meet lasagne do you have any suggestions for the veg lasagne?Thanks

Day beforeCook lasagne, uncovered, for 25-30 minutes, and then allow it to cool slightly. Cover lasagne with a layer of greaseproof paper and then a layer of aluminium foil and store in the refrigerator.

Day of servingRemove the lasagne from the refrigerator 15 minutes before reheating to allow it to warm up slightly. Leave the lasagne covered. Reheat in the oven at about 170 degrees Celsius until hot in the centre. Remove the cover to allow the cheese to brown or excess liquid to evaporate, if necessary.

I doubled this recipe and made 2 lasagnes and they ended up tasting nice. :-)

When I was making the tomato mixture and tasted it, I felt something was missing, so I added a few teaspoons of raw sugar. When the tomato mixture had nearly finished cooking, I added some freshly chopped parsley and mint from our vegie garden. It tasted great after that, so I really recommend adding those herbs for extra flavour.

I also found that I used a lot more fresh lasagne than the recipe suggested. I bought a 400g pack of Coles fresh lasagne, and I ended up using the whole packet, and was short about 1 slice still. I used 2 x 2.5L square baking dishes.

My partner's favourite meal is Lasagne so it was a pretty big deal to find the best recipe - this is definitely it! Im not a very good cook but successfully made this and thoroughly enjoyed it. Thumbs up!

Coming from a family that loves their meat, I've never made a vegetarian lasgne. So when my brother & english sister-in-law arrived back in australia (who is a vegetarian), i thoughht i'd make one for her. It was an absolute hit with everyone, and is now going to be a regular meal in our family! Looking forward to trying some more delicious recipes from this site. Thankyou heaps!!

About 20 years ago I tried to make lasagne, and it didn't turn out right, so I haven't tried it since. Today, I made this vegetarian lasagne, and it turned out beautifully! I used the vegies suggested, along with some carrot and red capsicum - and it was delicious! Thank you!

LIke this recipe however due to the cheese it is not a real veggie lasagnue. I used Nimbin Cheese (sort of worked) as that does not have any animal products in it. Got stuck with the sause as it is also not veggie due to the cheese. Otherwise good recipe

WOW!! Such a tasty lasagna.. one I will be making again and again. Only change i made was i used a rich tomato and basil pasta sauce instead of the pesto only because I didn't have any in the house and I also tore up and added a heap of fresh basil... YUM!

making it now with a 3 month old watching me.... realised that i had no tomateos tinned or fresh so used passata?? just poured it over the roasted veggies at each layer and spread pesto on each past sheet?? will see what happens... thanks!!

This was amazing! I used half-half soy milk and regular milk to see if it would taste ok, tasted fine so next time I will make it with soy milk, yet to find a soy cheese I like so will stay with regular cheese (I'm a meat eater so it's not about using animal products for me). Can't wait to make again and again! (I also added in red capsicum). Delish!

I've been using this recipe for years, and it's still the best veggie lasagne out there. It's as good, if not better than a meat lasagne, so if there's a carnivore in your family, give this a try, because even my meat eating fella loves this dish. Flavour to the max!

Have made this a few times with success. Love your recipes. I refer to your site for most of my fail safe recipes. Could you please tell me whether the cheese/white sauce would turn out as well if I were to use skim milk? I'm not sure if it would thicken without the milk fat, so any help you could give would be appreciated. Thank you